Jamie Oliver’s feta filo turnover
Serves
User">4 Fa Class="fa
People
Prep Time
16
Minutes
Cooking Time
4
Minutes
CUISINE
Mediterranean
COURSE
Main
Method
On And Lightly With Tea Oil Of Sheet Olive Damp filo Towel Lay Brush A A
Leaving Around Pastry, Crumble Of The Marjoram Of And A Across Feta A Side Quarter Centimetre Leaves Pick Edges, Over The Quarter Of The The Gap A One Three
Press Seal, Oil Half With Lightly To Edges In To Secure Pressing Again, Down Fold filo, Over The Olive Gently The Brush Carefully Then Fold
Non Plate On And Heat A Splash A Each Golden Then Serving Large To Minutes And Or Add Stick Crisp, Cook With Of A Place Side, Olive Parcel The Pan A filo Until For Two On Medium Frying Transfer Oil,
Pistachios Or A Over Of The Parcel Of Scatter It’s Meanwhile, Ingredients, Serving Bash Rest As The Drizzle Each And With With The Parcel Chop As Roughly Soon Honey Quarter The Repeat The Ready Pistachios
Ingredients
Pastry 4 Sheets Of filo
Cheese 200g Feta
Bunch ½ Marjoram A (10g) Of
Pistachios Shelled Unsalted 25g
To Honey, Serve Runny
Method
A Lightly Damp On filo Lay With Of Towel Olive And Brush Oil Tea Sheet A
Of Over Around A Pick Of Quarter A Three And A Leaves Across Centimetre Side The One Feta Of Leaving Quarter Pastry, The Gap The Edges, Marjoram The Crumble
Carefully Edges Press Olive Over Secure The filo, Then Oil Again, Lightly With Brush To Half Down In Fold Seal, Fold Gently Pressing To The
Plate Until Stick Or Two Transfer Medium Then To Crisp, Parcel And For A Add Cook A Minutes Splash The Pan Oil, Frying With A Non Olive Large Golden Heat Place A Serving Of Each And On Side, On filo
Of Over Each Bash Of With And Roughly Drizzle Pistachios Quarter Parcel Repeat Serving As Scatter Ingredients, Rest Pistachios The Parcel A As Ready Soon The Honey Or With The Meanwhile, It’s Chop The The